Easy Mango Chutney Recipe
Chutney is very easy to make! This mango version is spicy, sweet and tangy, and a perfect accompaniment for meats, sandwiches, and cheese boards. It keeps for a few weeks, and there's not much work to it, except chopping the mangos small so they're easier to eat. A must-make when seasonal mangoes are abundant.
Servings 2 ½ cups
Ingredients
- 3 medium ripe fresh mangoes
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- ¼ teaspoon red pepper flakes or chili flakes
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ⅛ teaspoon cardamom seeds
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup sugar white, brown or a mix
- ½ cup white vinegar
Instructions
- Cut the mango into small cubes.
- Heat oil in a medium skillet and add garlic and ginger. Stir a minute and add the red pepper flakes and seeds (cumin, coriander and cardamon). Stir for another minute, until fragrant but not browning.
- Remove from the heat and add cinnamon and salt. Reserve.
- Bring sugar and white vinegar to a simmer in a medium saucepan or pot, stirring until completely dissolved.
- Add the mango and spice mixture. Stir and cook for 45-50 minutes on low heat until the mango is soft. If you want a smoother mixture, it might take longer to reach your desired consistency. Don’t let the liquid evaporate completely. Add a tablespoon of water if needed.
- Transfer the mango chutney to a shallow dish and let cool. Put it into jars and refrigerate them for a few weeks, or serve immediately.
- For longer storage, preserve mango chutney by canning it in sterile jars, closing them with sterile lids, and storing them in the refrigerator.
Notes
Vinegar: I use distilled white vinegar most of the time and apple cider vinegar sometimes. The best quality you can afford.
Which vinegar is best for a chutney? In theory, any vinegar can be used, but let's just say balsamic is not a good idea, so I'd stay away from that one. Other ones also work, like red or white wine vinegar, malt, and champagne vinegar (it's lighter in taste). Small batch recipe: You can easily make half the recipe. It will take less time to thicken, about 20 minutes, so finely chop everything to make sure it softens as it should. Canning: I'm not an expert, so I will leave a link for preparing jars for canning, and this link that explains how to store chutneys. Onion: you can add ¼ cup chopped yellow onion together with the garlic and ginger.
Which vinegar is best for a chutney? In theory, any vinegar can be used, but let's just say balsamic is not a good idea, so I'd stay away from that one. Other ones also work, like red or white wine vinegar, malt, and champagne vinegar (it's lighter in taste). Small batch recipe: You can easily make half the recipe. It will take less time to thicken, about 20 minutes, so finely chop everything to make sure it softens as it should. Canning: I'm not an expert, so I will leave a link for preparing jars for canning, and this link that explains how to store chutneys. Onion: you can add ¼ cup chopped yellow onion together with the garlic and ginger.
